Tzimmes today often takes a back seat to string beans, cauliflower, and other vegetables. This dish is synonymous with Rosh Hashanah and is different from the typical simple sweet carrots. It takes just a few minutes to put together, and then you let it simmer until your house is infused with sweet fragrances. It adds vibrant color to your Yom Tov table, too. Thanks, Shoshi, for another winner.
Yom Tov Tzimmes
- Cooking and Prep: 1.5 h
- Serves: 12
Prepare the Tzimmes
In a medium-sized pot, place the oil, salt, sugar, honey, and cinnamon and cook over medium-low heat until the sugar melts, stirring occasionally.
Add the carrots and cook for one hour, or until soft.
Add pineapple and prunes and cook for an additional half hour.
Taste and adjust seasoning if necessary. (If you like it extra sweet, use half a cup each sugar and honey.)
This freezes well. Freeze any leftovers for Succos or be organized and double it from the get-go so you’re well prepared.
Photography: Moishe Wulliger
Food Styling: Renee Muller